For those of you who have never tried Cincinnati Chili, the ingredients and serving style may seem a little odd. Don’t let that stop you from trying this recipe! You will love it, I promise! There are a few ways to eat this…a 3 way is pasta covered in chili and cheese, a 4 way has all of those plus chopped onions, and a 5 way has all THAT plus beans. Another great way to serve this is as a ‘Coney‘ which is a hotdog covered with chili and cheese. Add whichever toppings you and your family prefer. We make the full batch and have enough to feed 4 and freeze half for another day.
Saute ground beef in large pot with lid until cooked. Drain and rinse if necessary. Add all remaining ingredients and stir. Bring to a boil and then reduce to a simmer and cook over low heat 2 or 3 hours. Keep an eye on the liquid level. This should not be soupy but thick. Take the cover off if you need to thicken it up a little. Remove bay leaves when done!
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Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke! Learn more about her HERE.